Dal or lentil soup is a must-have in regular main-course meals all across India, Pakistan and Bangladesh. A big variety of lentil soups are a major source of protein to a wide cross-section of vegetarians in India. 

We have included this preparation in the soup category, but typically Indians, Pakistanis and Bangladeshis consume such Dal preparations as an accompaniment dish in main course.

Panchatantra Dal is supposed to be made with five different types of lentils, but you can experiment with fewer varieties as well. In Punjab or Delhi, red beans are blended with lentils, and that makes the dal even more amazing. The creamy lentil preparation topped with tempered red chillies gives off a flavour that’s both heavenly and appetizing. 

The current preparation is known to have been originated among the Sindhi community of India. Then it travelled all across India and evolved with the touch of spices unique to prominent regions. 

Pancharatna Dal: Ingredients

• Whole black lentils (urad dal) – ¼ cup
• Chana dal (Bengal gram, split) – ¼ cup
• Whole moong dal (green grams) – ¼ cup
• Masoor Dal (red lentils)- ¼ cup
• Toor dal (pigeon peas) – ¼ cup
• Onions, finely chopped- 2 
• Ginger and garlic paste- 1tbsp 
• Green chillies – 2/3
• Tomatoes, large- 2
• Chopped spinach- ½ cup
• Coriander powder- 1 tbsp
• White oil- 1½ tbsp
• Whole cumin seeds- 1tbsp
• Asafoetida powder- 1 pinch
• Coriander leaves, for garnishing
• Raisins- optional

Pancharatna Dal: Cooking procedure

• Heat 1-2 tbsp oil in a deep frying pan over medium flame. Add a pinch of asafoetida and a few cumin seeds as the oil is just about to boil. As the oil starts to boil, lower the temperature

• While the cumin seeds get tempered, add ginger-garlic paste, stir for a minute or so

• Add the onions now and saute until they develop a caramel colour
• Next, add tomatoes, green chillies, coriander powder, and keep frying till they start giving off oil

• Blend the lentil grains (dry) in a mixing bowl and pour into the frying pan

• Add water, blend with the fried herbs well and add the chopped spinach. Cook on a low flame at least for 25 minutes. Don’t pressure cook, it kills the taste of lentils

• Once cooking is about to be done, stir the dal with a wooden spatula to adjust the consistency of the soup. Sprinkle some raisins if you like

• Garnish it with coriander leave and chopped onions

• Serve it with boiled rice or hand-rolled bread (Roti)